Maple-roasted mandarin and biltong salad
The sweetness of the mandarins
against the salty biltong and peppery rocket is a match made in culinary heaven
Maple-roasted
mandarin and biltong salad
The flavour combinations
·
2 mandarins, peeled, but kept whole
·
45ml (3 tbsp) maple syrup
·
Salt and freshly ground black pepper, to taste
·
60ml (¼ cup) fresh mandarin or orange juice
·
250ml (1 cup) cucumber, seeded and diced
·
20ml (4 tsp) fresh dill, chopped
·
20ml (4 tsp) red wine vinegar
·
50g rocket leaves
·
70g beef biltong, sliced
·
½ avocado, sliced
·
3 radishes, thinly sliced
How to do it
1. Preheat the oven to 200°C.
2. Place the mandarins in a baking dish, drizzle with syrup and season.
Roast for 15 minutes and remove from oven. Deglaze the dish with the mandarin or
orange juice to create the dressing for the salad.
3. Combine the cucumber, dill and vinegar, and set aside to marinate
for 10 minutes.
4. To assemble the salad, arrange the rocket on 2 serving plates, add a
roasted mandarin to each, and scatter the cucumber, biltong, avocado and
radishes on top. Serve the dressing on the side.
Cook’s tip
You can also used fresh mandarin slices
instead of whole roasted ones and sliced beef fillet instead of biltong.
